What can I say? We love cinnamon rolls. If you follow along with us on instagram, you will see just how often we bake them. They are perfect for any occasion....morning, noon and night! It is ALWAYS a good time for cinnamon rolls. Always.
Anyway, every once in awhile we like to put a new spin on the everyday classic, just to keep things exciting. And with apple season in full-swing I decided to throw some in, and I am so glad I did. Here's what I came up with!
You will need:
¾ cup warm water
2 ½ teaspoon yeast
2 Tablespoons sugar
2 ½ cups flour
¾ teaspoon salt
3 Tablespoons butter, softened
For the filling:
6 Tablespoons, softened, plus 2 Tablespoons
½ cup brown sugar, plus 1 Tablespoon
1 Tablespoon cinnamon
1 apple, chopped and cubed (divided)
For the glaze:
¾ cup powdered sugar
1 Tablespoon milk
In the bowl of a stand mixer combine the ¾ cup warm water and 2 Tablespoons sugar. Sprinkle the yeast over top and let sit for 5 minutes allowing the yeast to bubble and grow.
Next, add 2 cups of the flour and all the salt and turn your mixer on low. Mix for about 1 minute before adding the butter and egg. Mix for another minute. Add remaining ½ cup flour and continue mixing for about 5 minutes. The dough should come away from the bowl as you're mixing. You want it to be smooth and elastic and not too sticky. Halfway through, stop and check to see if you need more flour. Does the dough come away on your finger when you touch it? If so, add flour by the tablespoon and continue mixing. (When I make this recipe I normally use exactly 2 ½ cups. But this always varies, depending on the baker, how you measure your flour and water etc.)
Next, remove your dough from the bowl and spray the inside of the bowl with cooking spray. Return the dough and spray lightly over the top of it before covering the bowl with plastic wrap. Set it in a warm place and let it rise for 1 hour until it has doubled in size.
Preheat the oven 375F and evenly spray your 12 cup bundt pan.
After the dough has risen, turn it out on a lightly floured surface and knead with your hands a few times before using a rolling pin to roll it out. Roll it into a rectangle about 12 or 13 inches wide.
Next spread the 4 tablespoons of butter over the surface using a butter knife. Sprinkle the cinnamon and continue spreading it over the dough with the butter knife.
Next, sprinkle the ½ cup brown sugar evenly over it. Now take half of your chopped apples and sprinkle those over half.
Roll the dough (lengthwise). It will stretch out a few inches as you roll. Let the roll sit while you prep your bundt pan. Dot the bottom of the bundt pan with the remaining 2 Tablespoons of butter. Using the remaining heaping tablespoon brown sugar, toss the with the rest of your chopped apples. Sprinkle these over the butter in the bundt pan.
Now gently lift the roll off the counter and lay it into the bundt pan, overlapping the ends a couple inches.
Let bake in preheated oven for 20-25 minutes until golden brown.
Allow to cool in the pan for 10 minutes before turning out onto a plate.
While it's cooling mix together a glaze. This part is totally optional.
In a small bowl stir together ¾ cup powdered sugar and 1 tablespoon milk. Keep going until you have the right consistency to drizzle over the cake.